Head outside for a SUMMER FIESTA

Our Test Kitchen experts have whipped up these tasty dishes for an alfresco feast

- ROSE FOOKS

FRUITY FETA & GREEN BEAN SALAD

TAKES 20 MINS SERVES 6

• ½ cucumber, cut into rounds

FOR THE VINAIGRETTE

1 Bring a pan of water to the boil and blanch the beans for around 6 mins, until al dente. Drain and plunge into iced water. When cool, drain.

2 For the vinaigrette, put the ingredients and a pinch of salt and pepper in a lidded jar. Shake well and set aside.

3 Halve and stone the fruits, then pat or brush all over with the oil. Grill or griddle on medium-high for 4 mins on each side, then cool in the fridge.

4 Rinse and dry the lettuce leaves, then mix in a large bowl with the cucumber. Add the chargrilled fruits, then give the vinaigrette a shake and add this too. Serve on a large platter with the feta and mint leaves scattered on top.

RASEL HANOUT & HONEY CHICKEN

TAKES 40 MINS, PLUS BRINING SERVES 4

• 8 skin-on chicken thighs

FOR THE BRINE